And don't worry, I've included pictures of what's on the menu. It would be stupid if I just TALKED about what I was going to make without showing some ingredients. I'll start with a question... what happens when you mix this wonderful and cheap meat with chili?
Pure awesome, that's what. London broil is an amazingly versatile meat, as I'm learning. Mix that in a slow cooker with some salsa and a few extra pieces of love and you've got yourself an insanely hearty chili meal. Rarely do I get an immediate thumbs up before I even ask how something tastes from my wife. This time, I got a quote from her before I even sat down with my bowl: "Oh my God, that is so good!"
And if that's not good enough, it'll make enough left-overs for the rest of the weeks lunches! I get my money's worth... UNLIKE MY SOCIAL SECURITY!
As the crazy train choo-choos along, we come to day two. I love working with seafood. It's good in so many different dishes... and terrible and expensive if you blow it. It's easy to make it too salty. That was my experience with this dish.
My scallop bisque. I make a home-made butter and cream base, mix in two garlic cloves, a little parsley, some tomato puree, and a few secret extras that really do make a difference. The first time I made this, it was obvious that I had something good here, but it was ridiculously too salty. The second time was better, but still had that salt issue.
Third time's a charm. It came out great. Bay scallops are great here because they're sweeter as a rule of thumb, although pan-seared sea scallops are amazing and very fast... maybe sometime soon... ...
Lasagna is only as good as the sauce (THAT'S SAUCE, NOT GRAVY YOU FANOIKS!) that it's made with. I'm terrible with the cheeses and stuff that go into it... I let Kel (my loving and infinitely beautiful wife) take care of that part. But the sauce is my specialty. Ground beef, and copious amounts of it, make this a nice bite. Brown it with some garlic and crushed red-peppers and it'll pop. Wednesday will be nice. Now the only problem is telling her we're making lasagna. It's a lot of work. I'll spring it on her. Pray for me.
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For Thursday, I get lazy. In all honesty, their prices kind of make me throw up a little bit. And when I'm retired, my SOCIAL SECURITY WILL NEVER BE ENOUGH TO AFFORD IT!.
And let it be known! Shrimp in a garlic-butter-wine sauce is an easier dish to make than any restaurant will let on. You don't have to pay $20 for this dish. Most of you have butter, garlic and wine. Go spend $6 on shrimp and linguine and make that significant other smile.
Go the extra mile... take the tails of the shrimp like I do before you cook them... BECAUSE I HATE IT WHEN RESTAURANTS LEAVE THE TAILS ON! My hands get all sticky from the butter-garlic sauce if I have to pull the tails off after the fact... and that doesn't make anyone happy. And yes, if any seafood chef reads this (which I doubt), I know the tails are full of flavor. So is the rest of the food. I can deal with a fraction of flavor-loss to make it easier to eat. For example, I like crab legs. I love claw meat. When I get tired and lazy, I ignore the claws, because they're inconvenient and a pain to open.
It also gets the happy-wife smile, which is a huge bonus when she doesn't have to get all messy pulling shrimp-ends off.
Try to leave some left-overs too on this. In the fridge overnight and then in the microwave the next day at lunch... I swear, pasta tastes so much better once the flavors have time to blend.
Hope you're all nice and hungry now. Buy it and cook now that you can afford it... because we all know your SOCIAL SECURITY won't be there to purchase it when you retire.
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(In honor of 9/11, I didn't post my weekly Friday Night Random Angry. If I did, it probably would have involved Ed Rendel's turnpike tolls. Turnpike tolls haven't risen in years and this idiot gets into the governor's office and hikes them not once, but TWICE and MAYBE MORE! Mull that over. Jerk.)
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